Preheat the oven to 220°C/fan 200°C/gas mark 7. Add the vegetable oil to a large baking tray and place in the oven. On a separate baking tray, place the tomatoes, chilli and ½ tbsp olive oil. Season, mix and roast for 20 minutes. Once the tomatoes are tender, transfer all the contents of the tray to a saucepan, blitz with a stick blender (or in a food processor) and set aside.
Season the potato wedges with half the garlic granules and black pepper. Carefully remove the hot oil pan from the oven and add the potatoes. Cook for 25-30 minutes, tossing halfway through.
Lay the tofu on several layers of kitchen paper (or a folded tea towel), then top with a tray and some heavy tins or jars. Leave to press for 15 minutes. Slice each tofu block through the length of its thickest edge, then carefully break each slab into four with your hands.
Add the soft cheese and soya milk to a small bowl and whisk to combine. In a second bowl, place the breadcrumbs, smoked paprika, mustard powder, remaining garlic granules, cayenne chilli pepper, a pinch of pepper and ½ tbsp olive oil and mix to combine.
Roll each tofu nugget in the soft cheese/soya bowl, then transfer to the spiced breadcrumbs and coat well. Place on a lined baking tray and cook for 10 minutes.
Add the sugar, light soy sauce and a pinch of salt to the tomatoes and bring to the boil. Cover and leave to bubble for 10 minutes. Taste for seasoning. Transfer to a dipping bowl and top with the chilli flakes. Serve the nuggets, wedges and spicy sauce with a handful of salad on the side.